Ingredients

• 15 cups sliced pickling cucmbers
• 3 onions, thinly sliced
• 1/4 cup coarse salt
• 4 cups cracked ice
• 2 1/2 cups cider vinegar
• 3/4 tsp turmeric
• 1/2 tsp celery seed
• 1 TBSP mustard seeds
• 2 1/2 cups sugar

Instructions

1. 1
   Combine cucumbers, onions, salt and ice in a large bowl.
2. 2
   Mix well.
3. 3
   Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
4. 4
   Drain thoroughly.
5. 5
   Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
6. 6
   Add drained cucumbers.
7. 7
   Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
8. 8
   Remove from heat. Seal in sterilized jars, 10 minutes in a hot water bath.
9. 9
   Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225°F for 15 minutes. Turn off oven and leave them in there until you need them.